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    32 Recipes

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    There are lots of pepper /onion bread recipes. This uses fresh peppers and onion. It's very nice with cooked meats, cheese & tomato, tuna or salmon maybe with a bit of lettuce or salad. The smell whilst baking is out of this world! Oh, btw, it looks gorgeous too! (I suppose that you could replace half a tsp of the water for red food colouring, call it 'Red Bread'! and have it with sandwiches prepared for Halloween - :)

    Recipe #192549

    Simple alternative to pan fried onions in a fraction of the time and with a fraction of the mess to clear up. I do it without fat but you could always add a little oil or butter and that works very well. Perfect for hot-dogs and burgers when in a hurry and especially convenient for those quick meals for one person.

    Recipe #187688

    This makes a small Fruit Soda Bread loaf that I based on proportions listed for the Rankin brand of Irish Fruit Soda Bread made by Irwin's Bakery in Ireland. I have no idea how close it actually is to the real thing but the size and taste are sufficiently identical that I've listed as a copycat receipe. It makes a loaf that's basically known in Ireland as a poor man's cake. It's so incredibly nice I actually like it best on it's own. It's dead easy to make and requires no rise time and next to no kneading. Has the advantage that it can completely finished within 3/4 hour, and even baked on a griddle if absolutely necessary- for example when camping or in a survival situation. Bakes a 400g Loaf. The recipe looks quite long because of the notes and historical background at the bottom, but the loaf is really quick and easy to make.

    Recipe #163051

    Having just gotten in from the freezing cold outside, I was in a hurry to eat something warming, filling, healthy & tasty. I threw this together in the time it takes to boil the water and cook the pasta. It's really good for you, exceedingly low fat, low calorie, well balanced and whether you think about calories or not it's absolutely delicious. Was very filling too which was a bonus!

    Recipe #157481

    This is a larger version of the other French Bread recipe I've posted - makes a 1 1/2lb loaf. It's a wonderfully open, light and delicious bread, and is actually slightly nicer than the smaller one I often make. It's egg-free, very low fat, sugar-free, and if using oil is dairy free, Kosher Pareve and suitable for vegetarians and vegans. I'm using this one more now that I have a new machine which makes larger and more conventional rectangular shaped loaves. It is based very heavily on a standard Panasonic machine recipe. I incorrectly listed this as suitable for diabetics, and most will be aware that white flour is more readily converted from complex to simple carbohydrates which will of course raise blood sugar levels.

    Recipe #157295

    Spicy Fruits bread are wonderful, I make them all the time, but sometimes nothing else but chocolate will satisfy! This is based on a Panasonic chocolate loaf, but I didn't think that the standard recipe was chocolatey enough and was too high-fat. This is much lower fat but much more chocolatey. It is wicked! - and it's delicious! (Even for chocaholics that aren't counting the calories). Incidentally I measure this entirely by weight not volume (so I can work out the calories and know exactly how naughty I'm being) so the volume measures are approximations. Including for a very thin glaze of Icing (confectioners) sugar and milk it works out at around 1990 calories for the 765g loaf or 2.6 kCal/g which is pretty excellent - lower than most store-bought fruit loaves let alone the cakes and the chocolate stuff! This is a really indulgent bread that actually is not all that bad for you (provided you don't have it every day :) - certainly a lot better than a candy bar! For serious extra luxury you might like to add a little rum, brandy or possibly sherry in place of some of the water. Yummy!

    Recipe #151844

    This is the nicest spicy fruit loaf I ever made. It is wonderfully moist and really scrumptious! (I make a fruit loaf of one sort or another every other day, and change things a bit from time to time. This is my absolute favourite combination). A note regarding my ingredients - my dried raisins and peel are really quite dry so I increase the water to about 244g (about an extra 3/4 tsp). This means I deliberately make it with the dough looking like it's way too wet during kneading, but the very dry fruit soaks up the excess water. My loaves work out fine despite looking over-moist to start with. I've found through experience that for any bread that will have dried ingredients added late in the kneading process it can be necessary to adjust the water quantity subtly according to how dried the fruit/grains etc are. I use part margarine part butter to reduce fat content slightly. No reason really not to use all butter instead. Butter is nicer :) Makes a loaf of approx 1 1/2 lbs.

    Recipe #150959

    I'm feeling quite proud of myself here as I kind of (literally only just) invented this (ok, ok - I was inspired by the nicest Peshwari Naan I've had in ages!), but this really works as a loaf. It's gorgeously light and fluffy, absolutely huge considering it doesn't require all that much flour and has a wonderful sweet taste that could even be used with (certain) savoury foods and types of meat as well as just butter or honeys or fruit preserves. Perhaps using part coconut milk instead of some of the water would be even nicer but I was being stingy and didn't want to open the can :) This one is just begging to be made again - I got so many compliments about this bread - even from a friend who doesn't like coconut much who said I was onto a winner! It's just SO nice!

    Recipe #147940

    This loaf is a bit special - I have been requested for the recipe so many times I felt it would be nice to share it here. It is absolutely wonderful served cold or toasted with a nice orange marmalade or a ginger conserve/jam. (Plus butter or just with butter if you're into it!) To be honest it so resembles a cake I often cut a generous slice, chop it into squares and place in a bowl, tease a spoonful of marmalade or ginger jam across it, pour over some ready-made custard, then heat in the microwave for 1 minute. As a note for other UK readers: I tried it with Black Treacle instead of molasses one time (as Molasses is quite hard to find in the UK (and pricey) - and it had a very poor flavour by comparison - I've since found that the 'Holland & Barrett' UK Health Foods chain do a selection of different molasses at a very reasonable price). I've found that this loaf keeps well - perhaps because of all the sugar in the molasses. N.B. Cooking time listed is the baking time for my machine. Total time for my (LG) machine is 3 hours 20 minutes.

    Recipe #145469

    This is a wonderful kick-start to the day. It actually tastes pretty much EXACTLY like spotted dick and custard and it absolutely delicious. It contains loads of complex carbohydrates a few simple carbs and loads of protein and amino acids to really get you going and keep you going for hours. Basically it's really good for you (to almost exactly the same degree that Spotted Dick and Custard isn't :) and yet it tastes heavenly. I have it or a variation on the same lines every day. Stops me snacking for hours and really gives me the drive to get work done. It takes a few minutes to prepare and cook - but hey, breakfast is the most important meal of the day - I think it's important that it supplies the fuel you need, so it's got to be worth a few minutes of minor effort in its preparation and I see no reason it shouldn't taste just great! As a thought... I think that this actually tastes better with only two egg whites, but three definitely seems to give me that extra lift and drive to keep going.

    Recipe #145431

    An absolutely yummy, incredibly moist and rich bread which is so nice it can be eaten even on it's own or toasted with butter. Suprisingly the ginger flavour is quite mild. The sultanas I used were quite old and dry, and I did not pre-soak them, I suspect that if I had the loaf would have been way too moist. This is a variation which I made up to suit my personal taste of a standard Panasonic raisin bread recipe. Note the original recipe called for only 1/2 tsp yeast, I do not feel that this is enough. I also added 1/4 tsp Vitamin C powder (because I have it available and I add to nearly every loaf I make as it helps the bread to rise and keep longer), but it is not essential.

    Recipe #131562

    A variant on a favourite combination of mine that seemed like a good idea at the time :) Delicious!

    Recipe #129758

    A very different mashed potato. How my mum used to do it when I was a kid. Sweet and herby, goes great with poultry or fish (probably pork too), with mustard and pickles. Herbs can be varied to suit what you're serving it with.

    Recipe #129190

    Sweet and syrupy toasted pineapple rings. Wonderful served with Strained/Greek Style yoghurt or Ice Cream. Recipe from ASDA Supermarket June 2005 free magazine.

    Recipe #129186

    I adore fresh yoghurt and practically live on it. It's certainly my main source of protein. I mostly make my own, and often strain it when I have the time. This is one of my all time favourite yoghurt combinations. It is just too nice!!

    Recipe #129184

    This wonderful sweet pie with such a scary name is a great favourite of mine. It's completely unknown in the UK. From Reader's Digest 'Cookery Year'. From the American Deep South as you guys will all know :) and taking it's rather off-putting name from the need to shoo flies away from the gorgeous sweet aroma whilst it's cooling on the window-sill. I was amazed to see that none of the recipes here use raisins. How odd, and really rather sad. They really make this a pie to die for! I like it best served still warm with a creamy vanilla Ice Cream. Apologies to Doanique but I am not able to reply directly to her. This recipe and the history of it is verbatim from the 'Readers Digest' 'Cookery Year'. I apologise for not doing my own intensive research to verify the accuracy of the historical data before posting a favourite recipe.

    Recipe #129161

    Like most people I love cheesecake, but even the low-fat ones are still pretty high in fat and sugar. I came up with this to satisfy a craving and it's delicious. It certainly satisfied the craving and I now have it very often as it is about as exceedingly healthy and good for you as real cheescake is bad for you! It's nice! Do try it!

    Recipe #128911

    I made this up mega-fast last night as a mustardy 'something' to serve on top of a huge piece of fresh grilled Haddock and I didn't want to use something out of a bottle. It was so good, and as a simple but very elegant pour-over sauce would be great for fish & poulty, and if a stronger-flavoured mustard & a little less lime were used it would be terrific on steak and, I expect, gammon and pork too - also some baked vegetable dishes. The spice list is quite long but it's basically just a Bechamel sauce with mustard, apple, lime and the spices listed here are simply the spices I had handy and fancied at the time and just a guide on how to prepare it exactly the same next time. I do believe spice & herb selection is very much down to what you fancy at the time :) It's a really handy recipe to make up quickly and is wonderfully sweet, creamy, mildly mustard and piquant plus it's extremely healthy. Makes a very generous quantity for one. A crisp, dry white wine or dry sherry would probably be much nicer than vinegar if you have it.

    Recipe #128316

    Spekulatius is a wonderful highly spiced German Christmas cookie. It's very thin (approx 1/8 inch). Buttery and crumbly crisp. Reminiscent of gingerbread but actually I think rather more refined and usually has a few flaked almonds across the top although I have also seen them with glace cherries or both. I'm searching online for a good recipe and this is one of the ones that I've come across that looks like it should give the correct taste and result - although I haven't baked it yet due to time restrictions. As with many cookies it seems that it is important to keep the dough cool during kneading. Note that the almond flakes on the top should not be broken up. The resulting cookie should be very hard and wonderfully butter-crispy.

    Recipe #127863

    This is delicious! - and despite being made from fat-free, sugar-free yoghurt is very chocolately and sweet. Was having a mega craving for chocolate but to give in just now would seriously get in the way of what I was doing - I don't usually stop once I start and just don't need to go there at the moment :) So 'Final Liberation' is that I can make this without guilt whenever I feel like it as it's so 'not bad for you' (to say it was actually 'good for you' might be pushing a bit too far!). It stands up very well as a very nice chocolatey chocolate dessert in it's own right but the fact that it's almost fat free and sugar free and can be made in a couple of minutes is a great bonus. I have a feeling I'll be having a couple more of these later :)

    Recipe #127653

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